Ox Cheek and Celeriac Cottage Pie

Directions

1. Preheat oven to 160c

2. Prepare the ox cheek by removing any sinew, pat dry and season well

3. Heat the oil in an ovenproof pot and brown the ox cheek, remove from the pot and set aside

4. Saute the onion, carrots, garlic and bay leaves in the pot for around 5 minutes on a low heat before adding the ox cheeks again

5. Bring up to a medium heat and add the red wine. Simmer until reduced by half before adding the flour and whisking well until the sauce starts to thicken

6. Add the hot beef stock, stir and bring to a simmer

7. Cover the pot with a lid and cook in the oven for around 4 hours until the ox cheeks are falling apart and tender. Add more beef stock if the mixture becomes dry

8. Near the end of the cooking time, cook the celeriac in a large pan of salted boiling water for 15 minutes or until tender

9. Drain, mash with butter and season to taste

10. Top the ox cheeks with the celeriac mash and return to the oven until the golden and crisp